If you are looking for a new way to serve up your Salmon – try out this easy simple recipe by Nigel Slater. I truly adore his simple approach to cooking. Reading through Nigel’s cookbook yesterday had me inspired to clean out my fridge and use up what we have on hand – become inspired by the ingredients available rather than always running to the market…he just may save us some money! I bet my husband would like that!
I had some salmon to use up in the freezer and found this simple little recipe in his book. Give it a try. Simple flavours – very quick and easy for a light supper or lunch.
You will need:
500g Salmon Steaks (skinned, bones removed)
fresh white breadcrumbs – 2 generous handfuls
dill fronds – 3 TBSP
capers – 2 teaspoons
a little butter and oil
For the Cucumber Sauce:
Cucumber – a 4 cm piece
yogurt – 8 TBSP
a little dill chopped
White Wine Vinegar – a few drops to taste
Cut your salmon steaks into pieves, removing any bones and chop finely in a food processor pulsing gently until mixture is finely chopped but not quite a paste.
Put the salmon in a bowl with your breadcrumbs, rinsed and dried capers, dill fronds, and little black pepper. Shape the mixture into small flattened balls, about 3 cm in diameter.
To make the sauce, halve the cucumber lengthways and remove and discard the seeds with a teaspoon. Slice into matchsticks. Mix in a bowl with yogurt, dill and wine vinegar.
Warm a little butter in a shallow pan – then add your oil. When it starts to bubble lightly, slide the salmon patties and let cook about 2 minutes per side (let them brown on each side) – does not take long for them to cook through. 3-4 minutes total. Serve with the cucumber yogurt sauce (and if you are into hot stuff like me – a little sriracha never hurts).